Weight loss tip of the day #4:

Protein is important, but make it lean. Go ahead and eat meat in moderation, but trim the fat and eat more Chicken, Fish and Turkey. Try to eat Fish at least 2-3 times a week. Since this is Thanksgiving week we will concentrate on Turkey. Turkey is a good choice for a protein. It is lower in fat and calories than any other meat, but you still need to eat it in moderation. So to help us do that I've come up with some great side recipes. I will post some of them now:

                                                   Homemade Turkey Dressing

About 1 Loaf of Honey Wheat or Unbleached White or your choice of Healthy Bread; toasted and broken into small pieces. Or 1 package Bread Crumbs of your choice.

Chicken Stock. Enough to cover the Bread Crumbs or Toast pieces and soak into it to make it very moist.

Giblets and bony Turkey pieces; such as the neck. 

Several stalks of Celery; chopped.

1 Onion; chopped.

3-4 Chicken Bouillon Cubes.

1 Egg; beaten.

1/2-1 teaspoon Sage.

Salt and Pepper to taste.

Preheat oven to 350 degrees.

Boil the Giblets, Celery, Onion, Sage, Salt, Pepper and Bouillon Cubes together with the stock and enough water for the Bouillon Cubes.(about 1 cup per cube) until done and tender.

Remove the Giblets and allow to cool enough to touch.

Cut up the Giblets and remove the meat from the bones.

Mix the Giblets and Meat back into the Broth.

Break up the toast or put the breadcrumbs in an 11x13 inch pan

Pour the liquid mixture over the Bread Crumbs.

Stir the beaten Egg into the Dressing mixture until everything is well mixed and the bread crumbs are all coated and pretty moist.

Spread the mixture in the pan and smooth out.

Bake in 350 degree oven for about an hour or until golden brown and done.


                                               French Green Bean or Pea Salad

1 (16oz.) can French Green Beans.
1 (16oz.) can Tiny Green Peas.
1 (4oz.) jar red Pimientos.
1 Green Pepper.
1 Medium Onion.
4 Stalks Celery.
2 large Carrots.
1 cup Vinegar.
1 1/2 cups granulated Sugar(or use Splenda or Truvia).
1/2 cup Canola Oil.
1 Tablespoon Water.
1 teaspoon Salt.

Directions:
Drain beans, peas, and pimientos well.
Grind, chop or grate Bell Pepper, Onion, Celery and Carrots.
Combine all Vegetables and set aside.
Make a dressing using Vinegar, Sugar, Oil, Water and Salt by heating in a saucepan until sugar is dissolved. Heat to boiling and pour over vegetables. Stir well.
Let stand until cool, refrigerate overnight before serving.


                                   Cranberry Relish Jello Salad with Mandarin Oranges

2 bags fresh Cranberries; ground or chopped.
Zest of 1 Orange.
1 large box Black Cherry Jello.
1 large box Raspberry Jello.
4 large stalks of Celery; ground or chopped.
6 oz. chopped Walnuts or Pecans.
1 large can Mandarin Oranges.

Using a Food Processor or Food Grinder chop the Cranberries and Celery.
Add the Nuts and Orange zest.
Make the Jello according to directions in a rectangle or square dish that has a cover.
Add all the other ingredients to the Jello and stir together well.
Cover and put in the refrigerator until well set.
Cut into squares to serve.


                                                   French Green Bean Casserole

2 cans (14.5oz. each) French Style Green Beans.
1 can (10 3/4 oz.) Reduced Sodium Cream of Mushroom Soup.
1/4 cup Milk.
1 can (2.8 oz.) French-fried Onions.

Heat oven to 350 degrees F.
In 1 1/2 quart casserole or glass baking dish. mix Green Beans, Soup and Milk.

Bake 20-25 minutes, topping with Onions during last 5 minutes of baking, until bubbly.